Chipotle Chicken Tostadas |
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Prep Time: 7 Minutes Cook Time: 13 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipe by Julie Gutierrez, as published in February 2011 issue of All You magazine. Ingredients:
1 lb boneless skinless chicken thighs |
1 cup vegetable oil |
1 tablespoon vegetable oil |
8 corn tortillas (6-inch size) |
1 onion |
1 green bell pepper, seeded and chopped |
salt and pepper, to taste |
2 tablespoons adobo sauce (from a can chipotle peppers) |
2 cups shredded iceberg lettuce |
1 medium tomato, chopped |
cheddar cheese, to taste (optional) |
sour cream, to taste (optional) |
Directions:
1. Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred.
2. In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat.
3. Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.
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